East Sacramento the Beautiful

I love a parade. I’m lucky enough to be a part of the U.S. Potato Board PR team and spend Thanksgivings in New York City managing the Healthy MR. POTATO HEAD balloon in the Macy’s Thanksgiving Day Parade. So come July 4th, I’m more than ready for my parade fix and make the short walk (I live in Elmhurst on the T Street parkway) with my hubby, doggy, and baby to the annual East Sacramento 4th of July parade.

While the parade-marchers are a spectacle in themselves (just a bunch of locals walking the streets of 41st and 42nd in their red, white, and blue bests), my favorite part is the party-watching and checking out the food and festivities being held curbside along the route. Some people go as far as renting tables and chairs to accommodate their guests. Others rope off sections of their lawn dedicating it to a special car for public viewing or perhaps telling wannabe East Sac-ers like me that we aren’t welcome to their party.

It’s all very spirited and fun and certainly gets you feeling patriotic (the blaring sounds of “America the Beautiful” might contribute to that). The best part is bumping into friends. We even saw fellow FH’er, Melinda McRae and her husband, Johnnie Beer; they had made a pit stop at Club 2Me before venturing out. Ahh, to be kid-free again.

Anyway, since we couldn’t crash any good parade-route parties, we headed to a dear friend’s pool in Fair Oaks with “Red, White, and Blue Potato Salad” in hand, of course. After all, what’s a parade day without potatoes?

Red, White and Blue Potato Salad

(Recipe and photo courtesy of the U.S. Potato Board – a client of FH)

Serve warm or cold with grilled steak, burgers, chicken or fish.

1 pound small white potatoes (“Creamer” Fingerling or Yukon Gold)

1 pound small red potatoes

12 ounces Purple Peruvian potatoes

3 tablespoons walnut oil, or olive oil, divided

2 ounces chopped ham

1/3 cup chopped walnuts

8 garlic cloves, finely chopped

3 tablespoons sherry or white balsamic vinegar

1 cup finely chopped red or orange bell pepper

4 green onions, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Cut the potatoes into 1 1/2 –inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.

About the Blog

SacFoodies is a blog that examines all things food-related, from local Sacramento events to restaurants worldwide to a long list of traditional and gourmet recipes. Authored by Sacramento communications professionals who are experts in food marketing — and who have a passion for food and drink– the blog covers all things culinary from several different perspectives.